daemon@decwrl.UUCP (The devil himself) (03/18/85)
Re: Burgers!!!_________________________________________________________________ Here I am, replying to my own request. Now that I'm home with my cookbooks, can get the ball rolling a bit. But first, I'll give a little review of the commercial burger mixes I've tried: o Sahadi brand "Vegetable Burger Falafil Mix" - A very good falafel (which is how I ususally spell it) based on fava beans. o Near East brand Falafel Mix - Another fava bean-based falafel that's very good, though a bit too spicy for my tastes. o Fearn? brand Brazil Nut Burger Mix, Sesame Burger Mix, and Sunflower Burger Mix - I'm not exactly sure about the brand name, but I like them all. Lately I've seen a "tofu burger recipe" distributed with them, showing how you can mix these with tofu to make a tofu burger. I suspect that someday these recipes will be on the packages themselves. I haven't tried them with the tofu yet, but I have high hopes. o "Love Burger" or "Nature's Burger" or Whatever (The One With the Kid and the Lion on the Package) - I don't like this at all. o Fantastic Foods brand "Fantastic Falafil" - I didn't like this very much either. As I recall, it tasted too "green" - perhaps if you really love sprouts, you'll like this. o Fantastic Foods brand "Tofu Burger" - This is indeed a fantastic food. It mixes with a one pound package of tofu for a good solid burger that tastes great! This last one is what prompted me to start an article about burgers. I would love to make a burger like that one at home. In hopes of finding a recipe, here are the ingredients as listed on the box: Toasted brown rice flour, corn meal, powdered soy sauce (made from soybeans, wheat and salt), dehydrated vegetables (toasted onion, garlic, tomato, celery, and red bell pepper), nutritional yeast, toasted sesame seeds, arrowroot flour, miso powder (made from soybeans and slat), and spices. Like I said, this is mixed with a pound of firm tofu. Does anybody have a recipe something like this? I hope other net.landers will send in their comments on commercially- available brands, though I'm more interested in recipes. Imitation beef bits and such don't interest me at all. *** On to the recipes! *** >>> Lentil-Walnut Burgers <<< ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ [From _The_Moosewood_Cookbook_, by Mollie Katzen - Page 106 - My all-time favorite burger!] Soak and cook 1 1/2 C. DRY LENTILS. Dice finely the following: 1/4 LB. FRESH MUSHROOMS, 1 SMALL GREEN PEPPER, 1 STALK CELERY, 1 SMALL CARROT, 2 CLOVES GARLIC [I ususally omit these], 1 SMALL ONION, and 1 CUP WALNUTS. Saute' everything but the lentils in BUTTER [I usually use SAFFLOWER OIL] with 1 t. SALT [I omit the salt], BLACK PEPPER, 1 t. CHILI POWDER, 1/2 t. DRY MUSTARD. Combine the saute' with the lentils and 1/4 C. RAW ROLLED OAT FLAKES. Mash moderately (not so much that vegie chuncks are lost). Add 5 T. TOMATO PASTE, 2 BEATEN EGGS, and A DASH OR TWO OF WORCESTERSHIRE SAUCE [I usually omit the eggs. I always use A-1 SAUCE instead of worcestershire sauce because of preference and because I haven't found a worcestershire sauce that isn't made with anchovies.]. Mix well. Form into large flat patties. Chill one hour. Broil on both sides or fry in butter [again, you can fry it in something lighter like safflower oil, as long as it's hot - I prefer to broil it, myself]. Great topped with cheddar cheese. [I also like these with tahini and/or A-1 sauce and/or all the usual burger fixin's.] >>> Felafel <<< ~~~~~~~~~~~~~~~ [From _The_Moosewood_Cookbook_, by Mollie Katzen - Page 140 - Not only is this yet another spelling of "Falafel", it's also made with chickpeas instead of fava beans. Very good; it has always won over non-vegetarians.] Mash well 4 C. cooked chickpeas (prepared from 2 C. DRY CHICKPEAS). Combine them with 3 MEDIUM CLOVES CRUSHED GARLIC [again, I usually use less garlic], 1/2 C. CELERY and 1/2 C. SCALLIONS (both finely minced), 1/2 t. GROUND CUMIN, 1/2 t. TUMERIC, 1/4 t. CAYENNE, 1 DASH BLACK PEPPER, 1 1/2 t. SALT [again, I omit the salt myself], 2 BEATEN EGGS [and again, I usually omit the eggs], 3 T. TAHINI, and 3 T. FLOUR or FINE BREAD CRUMBS. Chill well. With floured hands, make the batter into one-inch-diameter balls [or burgers]. Dust each one lightly with flour. Deep fry the balls in a 2-inch pool of hot oil [for burgers use less oil] until golden, and serve immediately. I'll send some more recipes when I get the time. Please send yours in too! <_Jym_> :::::::::::::::: Jym Dyer ::::' :: `:::: Dracut, Massachusetts ::' :: `:: :: :: :: DYER%VAXUUM.DEC@DECWRL.ARPA :: .::::. :: {allegra|decvax|ihnp4|ucbvax}!decwrl!dec-rhea!dec-vaxuum!dyer ::..:' :: `:..:: ::::. :: .:::: Statements made in this article are my own; they might not :::::::::::::::: reflect the views of |d|i|g|i|t|a|l| Equipment Corporation.
daemon@decwrl.UUCP (The devil himself) (03/19/85)
Burgers!!!_____________________________________________________________________
[I sent this out a few days ago, then I sent a reply (which I entitled "Re:
Burgers!!!"). I know the reply made it out to net.land, but I don't think this
original article did. If it did, my apologies to those who have received it twice.]
Burgers are a handy form of food. You can make burgers and store them
to be fried up later, you can eat them while driving a car, etc.
Of course, the burgers I like aren't the kind you can get at your typ-
ical McRestaurant (though there is an animal rights group working to get a
vegetable burger on the menu at McYou-Know-Where). The type of burgers I like
are made with beans, grains, tofu, nuts, etc.
I'm looking for as many burger recipes as I can get my hands on. I'm
especially interested in ones that use tofu or tempeh, but I'm no snob. My
favorite type, in fact, are the lentil-walnut burgers from the _Moosewood_
_Cookbook_. I'd also be thrilled if some of you had such sturdy burgers that
I could make mine "broiled, not fried" from time to time.
Everyone out there, send in those burger recipes!
<_Jym_>
:::::::::::::::: Jym Dyer
::::' :: `:::: Dracut, Massachusetts
::' :: `::
:: :: :: DYER%VAXUUM.DEC@DECWRL.ARPA
:: .::::. :: {allegra|decvax|ihnp4|ucbvax}!decwrl!dec-rhea!dec-vaxuum!dyer
::..:' :: `:..::
::::. :: .:::: Statements made in this article are my own; they might not
:::::::::::::::: reflect the views of |d|i|g|i|t|a|l| Equipment Corporation.dyer@vaxuum.DEC (Vegetarian Synchronicity) (03/28/85)
Re: Burgers!!!__________________________________________________________________
Hello? Hello? Is anybody out there? I'm still waiting for some
vegetarian burger recipes...
By the way, I should clarify something I said in my last article when
reviewing commercial mixes. "Love Burger" is the one I don't like. "Nature's
Burger", which is made by Fantastic Foods, is a good one. It even tells you
how to make smaller quantities!
I also forgot to mention one of my favorites, a Swiss burger mix called
Fritini. Here's a list of the ingredients in Fritini:
Shredded whole wheat and rye,
soybean protein, dehydrated
potatoes, toasted bread crumbs,
oat flakes, millet flakes, pea
flour, sea salt, dehydrated
carrots, onions and parsley,
spices.
Does anyone have a recipe for burgers that's anything like this? It's a lot
like stuffing...
Here are some more recipes. Please send yours in, too!
>>> MORE RECIPES <<<
~~~~~~~~~~~~~~~~~~~~
*** VegeMillet Burgers ***
Place a large pot on medium heat and add a T. OIL. When oil is hot add 1 C.
MILLET and 8 t. CAYENNE RED PEPPER and stir until millet smells nutty, about
2-3 minutes. Add 3 C. BOILING WATER (with 1 t. SEA SALT in it) and reduce heat
to a simmer. Simmer, covered, for 35-40 min. Add 3/4 C. GRATED CARROT, 3/4 C.
MINCED ONION, and 1/2 C. MINCED PARSLEY about 5 min. before done. Add 1/2 C.
WHOLE WHEAT FLOUR and 1/4 C. SOY FLOUR and mix well to avoid lumps. Let mixture
sit for 15-20 min. until cool enough to handle. Heat OIL in frying pan. Form
mixture into thick patties and fry 3-4 min. on each side. Makes 18-20 burgers.
*** Pinto Burgers ***
Mash 2 1/2 C. COOKED PINTO BEANS (1.C DRIED PINTO BEANS) well with 2 EGGS,
beaten; 1 LARGE ONION, minced; 1 CARROT, grated; and 1 1/2 t. SALT (purely
optional - I don't use it). If hot, stir until cool enough to handle. Add 1 C.
WHOLE WHEAT FLOUR a little at a time and mix thoroughly. Form into patties
about 3" diameter and 1/2" thick - they'll be rather sticky. Fry in 1/4" or so
of hot OIL for 2-3 min. on each side; drain before serving. Makes ~12 burgers.
<_Jym_>
:::::::::::::::: Jym Dyer
::::' :: `:::: Dracut, Massachusetts
::' :: `::
:: :: :: DYER%VAXUUM.DEC@DECWRL.ARPA
:: .::::. :: {allegra|decvax|ihnp4|ucbvax}!decwrl!dec-rhea!dec-vaxuum!dyer
::..:' :: `:..::
::::. :: .:::: Statements made in this article are my own; they might not
:::::::::::::::: reflect the views of |d|i|g|i|t|a|l| Equipment Corporation.dyer@vaxuum.DEC (Vegetarian Synchronicity) (03/29/85)
Re: Burgers!!!__________________________________________________________________ Rumor has it that the beef industry is kidnaping vegetarians. At least that would explain why net.veg is so quiet lately... Where is everybody? Isn't there *anybody* out there who will send me burger recipes??? I just found another recipe. I haven't tried it, but it looks great. It's from _Laurel's_Kitchen_, and I found it just in time, since asparagus is just starting to appear in the supermarkets. I don't know if they qualify as burgers, but I guess I'll find out after I make them. <_Jym_> >>> Asparagus Patties <<< ~~~~~~~~~~~~~~~~~~~~~~~~~ Slice 1 POUND ASPARAGUS lengthwise and cut small. Steam just until tender. Saute' 2 OR 3 GREEN ONIONS (chopped) in 2 T. OIL until soft. Add 2 T. CHOPPED PARSLEY OR CORIANDER LEAVES; stir to wilt. Combine 1/4 C. TOASTED ALMOND MEAL, 1/2 C. BREAD CRUMBS, 1/2 t. SALT and 1/4 C. COOKED BULGAR WHEAT OR RICE. Separate 2 EGGS and beat the egg yolks. Stir in the beaten egg yolks. Add the steamed asparagus, making sure that it's cooled a bit so it doesn't cook the eggs. Stir in the onions and herbs and 1 t. BASIL. Beat the egg whites until stiff and fold into the asparagus mixture. Heat up a non-sticking frying pan (I like to use a well-seasoned cast iron pan, myself). Drop batter by spoonfuls and spread to form patties. Brown on each side over medium heat. Makes about 8 patties. >>> Zucchini Patties <<< ~~~~~~~~~~~~~~~~~~~~~~~~ Substitute 2 C. COARSELY GRATED ZUCCHINI for asparagus, and SUNFLOWER SEED MEAL for almond meal. Increase bread crumbs to 1 cup. :::::::::::::::: Jym Dyer ::::' :: `:::: Dracut, Massachusetts ::' :: `:: :: :: :: DYER%VAXUUM.DEC@DECWRL.ARPA :: .::::. :: {allegra|decvax|ihnp4|ucbvax}!decwrl!dec-rhea!dec-vaxuum!dyer ::..:' :: `:..:: ::::. :: .:::: Statements made in this article are my own; they might not :::::::::::::::: reflect the views of |d|i|g|i|t|a|l| Equipment Corporation.
clairep@mhuxm.UUCP (Louise Levy) (04/01/85)
> Re: Burgers!!!__________________________________________________________________ > > Hello? Hello? Is anybody out there? I'm still waiting for some > vegetarian burger recipes... > By the way, I should clarify something I said in my last article when > reviewing commercial mixes. "Love Burger" is the one I don't like. "Nature's > Burger", which is made by Fantastic Foods, is a good one. It even tells you > how to make smaller quantities! > I also forgot to mention one of my favorites, a Swiss burger mix called > Fritini. Here's a list of the ingredients in Fritini: > > Shredded whole wheat and rye, > soybean protein, dehydrated > potatoes, toasted bread crumbs, > oat flakes, millet flakes, pea > flour, sea salt, dehydrated > carrots, onions and parsley, > spices. > > Does anyone have a recipe for burgers that's anything like this? It's a lot > like stuffing... > Here are some more recipes. Please send yours in, too! > > >>> MORE RECIPES <<< > ~~~~~~~~~~~~~~~~~~~~ > > *** VegeMillet Burgers *** > > Place a large pot on medium heat and add a T. OIL. When oil is hot add 1 C. > MILLET and 8 t. CAYENNE RED PEPPER and stir until millet smells nutty, about > 2-3 minutes. Add 3 C. BOILING WATER (with 1 t. SEA SALT in it) and reduce heat > to a simmer. Simmer, covered, for 35-40 min. Add 3/4 C. GRATED CARROT, 3/4 C. > MINCED ONION, and 1/2 C. MINCED PARSLEY about 5 min. before done. Add 1/2 C. > WHOLE WHEAT FLOUR and 1/4 C. SOY FLOUR and mix well to avoid lumps. Let mixture > sit for 15-20 min. until cool enough to handle. Heat OIL in frying pan. Form > mixture into thick patties and fry 3-4 min. on each side. Makes 18-20 burgers. > > *** Pinto Burgers *** > > Mash 2 1/2 C. COOKED PINTO BEANS (1.C DRIED PINTO BEANS) well with 2 EGGS, > beaten; 1 LARGE ONION, minced; 1 CARROT, grated; and 1 1/2 t. SALT (purely > optional - I don't use it). If hot, stir until cool enough to handle. Add 1 C. > WHOLE WHEAT FLOUR a little at a time and mix thoroughly. Form into patties > about 3" diameter and 1/2" thick - they'll be rather sticky. Fry in 1/4" or so > of hot OIL for 2-3 min. on each side; drain before serving. Makes ~12 burgers. > I used to really be into burgers. I have no recipes, but make fantastic burgers from just about any vegetable matter. Let's see--here I go: 1. carrot burgers--takes lots of chopped carrots and steam them till real soft. mash them up, add an egg or two and some bread crumbs. mix, shape, and fry. great on homemade whole wheat rolls with ketchup 2. spinach burgers--to chopped cooked spinach add an egg, matzo meal, and some nutmeg if you like a Middle Eastern taste. fry. 3. zucchini burgers--put several small zucchinis through your Cuisinart or other food processor using a shredding disk (I think--I might have just thrown them in with regular cutter). add egg, spices (I like Italian), a bit of onion or garlic. after processing, add bread crumbs (I suppose you could add cooked grain too), shape and fry. 4. I really like these plain vegetable burgers, rather than the heavy grain burgers and as you can see they are easy. people really dig the zucchini ones especially. 5. since this is my first contribution to net.veg, I want to ask if anyone has thought of putting together a real cookbook and calling it "The Unix Vegetarian"!!! 6. Anyone know of any good vegetarian rest. in New Jersey???? I'm new here. - > <_Jym_> > > :::::::::::::::: Jym Dyer > ::::' :: `:::: Dracut, Massachusetts > ::' :: `:: > :: :: :: DYER%VAXUUM.DEC@DECWRL.ARPA > :: .::::. :: {allegra|decvax|ihnp4|ucbvax}!decwrl!dec-rhea!dec-vaxuum!dyer > ::..:' :: `:..:: > ::::. :: .:::: Statements made in this article are my own; they might not > :::::::::::::::: reflect the views of |d|i|g|i|t|a|l| Equipment Corporation. *** REPLACE THIS LINE WITH YOUR MESSAGE ***
musicomp@uvicctr.UUCP (School of Music) (04/02/85)
I make great burgers out of something like: 50% grated mushrooms, 45% mashed tofu, 5% channa (chickpea) flour to hold things together. Any seasonings that come to hand help out. Onions, garlic, basil, oregano, garum masala, whatever.